Real Recipes From Real Home Cooks ®

pardon my french... dressing with a twist

a recipe by
Andy Anderson !
Wichita, KS

Okay… mad scientist, back in the test kitchen. This time with a twist on French dressing (with major apologies to the French). This started with Mary's excellent wings recipe: Slow Baked Chicken Wings, which calls for French dressing. This had me thinking that I should put together my own French dressing. So, you ready… Let's get into the kitchen.

method No-Cook or Other

Ingredients For pardon my french... dressing with a twist

  • 1/2 c
  • 2 lg
    tomatoes, blanched peeled, and seeded.
  • 1/4 c
    cider vinegar
  • 1/2 c
    sugar, granulated, table variety
  • 1/4 sm
    onion, peeled, and chopped
  • 1/4 tsp
    sea salt, finely ground
  • 1/4 tsp
    black pepper, freshly ground
  • 1/8 tsp
    cayenne pepper
  • 1/2 c
    olive oil, extra virgin

How To Make pardon my french... dressing with a twist

  • 1
    Chef's Note: If you don't want to use fresh tomatoes, get a 14 ounce (0.4 liter) can of tomatoes, petite diced, and drain them. In the United States, I prefer Hunt's Petite Diced tomatoes.
  • 2
    Add all the ingredients, except the olive oil, and the onions, to the bowl of a food processor, fitted with an S-blade.
  • 3
    Chef's Tip: Watch the liquid content of the fresh or canned tomatoes, and make sure that most of the additional liquid is strained before adding them to the food processor.
  • 4
    Pulse until throughly combined.
  • 5
    Add the onion, and blend until the onion is totally blended into the mixture.
  • 6
    Chef's Note: Two of the twists in this recipe are that I'm using tomatoes instead of ketchup, and I'm using olive oil; as opposed to vegetable oil.
  • 7
    Chef's Note: You can't over blend this thing. Keep blending until the onion is liquified into the dressing.
  • 8
    Turn the food processor on high, and slowly drizzle the olive oil into the dressing. The key here is to add the olive oil slowly.
  • 9
    Place into a covered container and let rest in the refrigerator for 24 hours before using.
  • 10
    Chef's Note: This dressing is a bit more runny than the store-bought kind. I make my dressing so that I can spoon some into a bowl with the other ingredients (lettuce, etc), and then toss the dressing with the salad. I don't like pouring a thick glop of dressing onto salads.
  • 11
    Keep the faith, and keep cooking.